Kisawa Sanctuary

05/11/2026

Festive Dhow Race. Our first annual sailing regatta on traditional dhows is scheduled for December 30. See which team reaches Magaruque Island first. All guest sailing abilities welcome!

For more info on our Festive & NYE celebrations please read on:
https://kisawasanctuary.com/feeling-festive/

📷 Dr Mario Wildblue Expeditions supervising our trial voyage ⛵️

30/10/2026

29/10/2026

First look at this year’s Festive Celebrations. Including dune exploration, the inaugural dhow race from Baracca to Magaruque Island and daily culinary surprises, fresh from the Garden Nursery. ⁠
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Read on for all the details:
https://kisawasanctuary.com/feeling-festive/
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📷️ Tanveer Badal & his wonderful family, plus Kisawi Nadia from housekeeping by Adel Ferreira.

27/10/2026

Review. Delighted to have welcomed Kathryn Romeyn & her young family to Benguerra Island for "...luscious meals, majestic adventures and thrilling, responsible wildlife encounters in one of Earth’s most special environments".⁠
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Thank you CN Traveller. And to Kisawa friends, Kathryn, Keith, Indah & Mira. 🩵⁠

https://www.cntraveller.com/hotels/kisawa-sanctuary-benguerra-island-mozambique
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📷️ Tanveer Badal

19/10/2026

Resort to Research. Fantastic to see BBC Wildlife Magazine's report on Bazaruto Center for Scientific Studies recent research paper. Congratulations to Mario Lebrato, Mauro, Sinda and all contributors.

Rising seas submerged these forests in Mozambique, now they serve as wildlife hotspots, with similar levels of biodiversity to coral reefs.

05/10/2026

Prawn Samosas. A firm favourite of our guests, Chef JP's samosa (chamuça) are best savoured barefoot at the Baracca, after snorkelling on the house-reef. ⁠
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Prep Time: 15 minutes⁠
Cook Time: 22 minutes⁠
Serves 2 to 4⁠
Ingredients⁠
- 250g prawns, cleaned, deveined, and finely chopped⁠
- 1 small onion, very finely minced⁠
- 2 cloves garlic, crushed⁠
- 1 tsp ginger paste⁠
- 1/2 tsp turmeric powder⁠
- 1 tsp piri-piri powder (or cayenne)⁠
- Fresh coriander, finely chopped⁠
- Salt to taste⁠
- 1 tbsp oil for sautéing⁠
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METHOD⁠
Heat oil in a pan and sauté onions until translucent (do not brown).⁠
Add garlic, ginger, turmeric, and piri-piri. Stir avoiding to burn.⁠
Add chopped prawns. Cook quickly (about 3 minutes) until pink.⁠
Remove from heat, stir in fresh coriander, and let the mixture cool completely.⁠
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Fold into pastry triangles, sealing with a flour paste.⁠
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Deep fry in hot oil until golden brown. Serve with a Piri-Piri Lemon Butter dip, a local b**r & our sundowner vinyl collection 🎶⁠
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📷️ for &

01/10/2026

22/09/2026

For the second consecutive year, Kisawa has been awarded Two Keys in the MICHELIN Guide.

We send heartfelt congratulations to the entire Kisawi & Bazaruto Center for Scientific Studies teams. Maintaining this exceptional recognition requires a huge amount of dedication, focus, hard work & our signature; service from the heart.

Thank you MICHELIN Guide for visiting our home on Benguerra Island, Mozambique.

📷 Teo from the Restaurant team on the Baracca dune, by Tanveer Badal.